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Rice with Beans (Moro de Habichuelas) ~ One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.
Hey friends! Today’s recipe is one that I have no idea why I had not shared before. This is literally one of the most common Dominican dishes ever and it is cooked in my house probably about three times per week.
What is Moro de Habichuelas?
Moro, as it is commonly known in the Dominican Republic, is made of rice, beans and vegetables. Most often it is made with red or pinto beans, but can also be made with black beans, white beans, faba beans or guandules (pigeon peas).
This dish is not unique to the Dominican Republic as there are many variations of it in different Latin American countries. Of course, each has is own combination of flavors and ingredients but the general concept is still the same.
Moro is one of the first dishes I learned to cook and the one I cook the most at home mostly because it is my husband’s favorite rice dish. We treat it as a side dish, always paired with some type of stew meat like chicken or beef picadillo.
It is also a popular dish to make during the holidays as it can be made in large quantities in one single pot. This rice with beans is one you will often find at any Dominican gathering. Try at home for your next meal. I’m sure your family will really enjoy it.
Rice with Beans (Moro de Habichuelas)
- 3 tablespoons vegetable oil
- 1 small red onion, cubed
- half of a green and/or red bell pepper, cubed
- 2 cloves of garlic, minced
- 1 tablespoon cilantro, chopped
- 2 tablespoons tomato sauce
- 2 cubes of chicken bouillon (caldo de pollo)
- 1 pack of sazon (culantro y achiote)
- 1 teaspoon oregano
- ½ teaspoon adobo
- ½ teaspoon ground black pepper
- 1 can red or pinto beans, with liquid
- 2 ½ cups water
- 3 cups rice
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
- Add the beans with it’s liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of your choice.
- I use white rice to make moro de habichuelas. You can use brown rice, but be aware that the cooking time will be longer.
- Feel free to add in different vegetables to this dish, mushrooms and carrots both work well.
- Make this dish vegan friendly by using a vegetable bouillon cube.
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